Pan Fried Pork Chops in White Wine Sauce with Spinach and Beans
Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
Mouth-watering Pork Chops are lightly fried to golden perfection and are served with a simple garlic and white wine reduction over a bed of flavorful spinach and white beans. Add a fresh lemon wedge, and dinner is served!
Over medium-high heat, melt the butter in a large skillet (preferably cast iron), then add the olive oil.
Sprinkle both sides of the pork with salt and pepper, then dredge each side into the flour.
Sear each side of the pork chops until they’re a light golden brown, about 3-4 minutes on each side.
Remove the pork chops from the skillet for now and set aside on a plate.
Add the garlic to the pan and cook until fragrant, about a minute.
Add the white wine and cook until it is reduced by half, about 5 minutes.
Add the chicken broth and pork chops back to the pan.
Squeeze half of the lemon over the pork chops and continue to simmer until the pork chops are a deep golden brown and cooked through, about 20 minutes. (Time varies based on thickness of the pork) – You can also put the pan in the oven at 325 for 20 minutes to finish cooking the pork that way.
Spinach + Beans:
Heat the olive oil in a large skillet over medium-high heat, then add the minced garlic and cook for about one minute.
Add the white beans and spinach and toss gently with a rubber spatula. Cook just 3-4 minutes, until the spinach just begins to wilt.
Place a bed of spinach and beans on a serving plate and top with that delicious pork! Enjoy!
Pinot Grigio, unoaked Chardonay, and Sauvignon Blanc are great cooking wines.